Hearty Chicken Stew

• 10 oz. skinned and boned chicken breasts, cut into cubes
• 1 Tbsp. flour
• 1 Tbsp. plus 1 tsp. olive oil
• 1 1/2 c. chopped parsnips
• 1 c. each sliced carrots, sliced mushrooms, chopped red or green bell peppers, chopped celery, chopped turnips and sliced thoroughly washed leeks
• 2 small garlic cloves, minced
• 1 1/2 c. canned ready to serve low sodium chicken broth
• 2 bay leaves, broken in half
• dash each of salt and pepper
• 1/2 c. frozen peas
• 2 Tbsp. chopped fresh parsley
• 1 tsp. cornstarch

1. Dredge chicken in flour to coat.
2. In 4-quart saucepan heat oil. Add chicken and cook over medium-high heat, stirring frequently, until lightly browned, about 1 minute. Add parsnips, carrots, mushrooms, bell peppers, celery, turnips, leeks and garlic. Cook, stirring frequently, until bell peppers are tender, 3 to 4 minutes.
3. Add broth, 3/4 cup water, bay leaves, salt and pepper.
4. Bring to a boil.
5. Reduce heat to low, cover and let simmer until carrots are soft, about 10 minutes.
6. Stir in peas and parsley.
7. In small bowl, combine cornstarch and 1/4 cup water, stirring to dissolve cornstarch. Stir into chicken-vegetable mixture and cook, stirring constantly, until mixture thickens, about 1 minute.
8. Remove and discard bay leaves.

chicken breasts, flour, olive oil, parsnips, carrots, garlic, chicken broth, bay leaves, salt, frozen peas, parsley, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=709293 (may not work)